Chicken and Salted Fish Fried Rice

Fried rice can have many variations from the Yangzhou fried rice of China, Nasi Goreng in Malaysia and Sinangag in the Philippines but all of them are created for one reason and it is the recycling of left over ingredients from other dishes as well as the leftover steamed rice hence the variations are limitless but all of us have their favourites and this is one of mine, a fried rice that is not as popular compared to the others but trust me it is better than most of them.

I discovered this simple aromatic and very tasty fried rice when I was working in Hong Kong and during my first days I never knew how to order as everything in the menu is written in Chinese, I also don’t know the names of their dishes which led me to this fried rice as that was the one beside my table had ordered, when the waiter asked me for what I want I just pointed to that table and I said I want one of those. I was lucky that that person ordered really good fried rice variant that I haven’t tried which also had made my taste buds so happy, that is why before I left the restaurant I asked what was it and they told me the ingredients. It was shared to me baack then now here it is for you to try it out as well. The salted fish in this fried rice is the key ingredient as it gives so much flavour and fragrance while the chicken adds another dimension to the flavour and texture, while the lettuce gives it a hint of freshness which makes it a complete meal.

Putting fresh lettuce together in the same presentation with hot food is an often-overlooked way of making a dish taste especially fresh and bringing out the natural contrasts in it of texture and flavor and so forth. This one sounds like a keeper, Raymund; glad you couldn’t read the menu and happened upon it! 🙂

Sup Raymond? I’m a fan of good eats but really love a good fried rice dish when it presents itself. The way you made this sounds really fascinating with the use of the salted fish. I’m looking forward to try this out. Good post and appreciate you for sharing this recipe.